For the month of February we’ll be releasing a series of dessert recipes, starting with a no bake dairy-free dessert using JuJu Royal Award-winning Extra Virgin Olive Oil (EVOO) and Ginger Honey. It’s rich, velvety and super satisfying. A chocolate lover’s dream and it’s easy as pie!

Crust

Instructions

Soak dates in warm water for 15 mintues.

In a food processor chop walnuts with cacao powder until fine. Remove and set aside.

Put drained dates in the food processor and pulse until dates turn gooey. Add walnut and cacao mix and process until well blended.

Transfer mix into a glass pie plate that’s been coated with olive oil. With a piece of plastic wrap over the crust mix, press to form a crust. Put in the freezer to set.

Baking hack – you can use store bought crust, 6 mini graham cracker pie crusts (4 oz each).

Filling

  • 1 package firm tofu (16 oz), drained and patted dry
  • 1 cup cacao powder
  • 1 cup powered sugar
  • 1/4 cup soymilk
  • 1 tsp vanilla extract
  • 2 tsp JuJu Royal Ginger Honey

Instructions

In a blender puree tofu, cacao, powered sugar, honey and vanilla extract until smooth. Add soymilk as needed and scrape down the sides to make a smooth and thick pudding.

Assembly Instructions

Remove crust from the freezer and spoon the filling into crust and refrigerate, loosely covered until ready to serve. Top with whipped cream, shaved chocolate or with your favorite fruit and enjoy!